Tuesday, January 19, 2010

Baked Oatmeal

Need a breakfast that will last through your morning? This baked oatmeal is fast to prepare (bake it on Sunday and just reheat part of it each day!) and so great tasting and filling. It's from Cooking Light. I changed a couple things in my preparation--I left out the raisins and walnuts (didn't have any--good enough reason to leave them out!) and instead cooked some chopped apples in a bit of water and cinnamon and mixed those in. I also added a dab of peanut butter when reheating it for breakfast and WOW! Forget buying those instant packets--make this soon!

Baked Oatmeal

Yield: 5 servings (serving size: 2/3 cup)

2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon chopped walnuts
(instead of raisins and walnuts, I chopped one apple and cooked on stovetop in a bit of water, cinnamon, and a sprinkle of sugar until softened)
1 teaspoon baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
Cooking spray

Preheat oven to 375°.
Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm.

Nutritional Information (this is for the original recipe)
Calories: 281
Fat: 7.6g
Protein: 7g
Carbohydrate: 48.8g
Fiber: 3.4g